STEAMED SEA BASS
Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
- Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling. Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger. Pour the hot liquid over the fish to 'cook' the aromatics on top. Scatter over any leftover coriander stalks to serve.
Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 35 grams protein, Sodium 1.4 milligram of sodium
STEAMED WHOLE FISH WITH GINGER AND SESAME
Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
- Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
- Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
- Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
- To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
STEAMED SEA BASS OR RED SNAPPER
Do not attempt this dish unless the fish is very fresh. Steaming is used only for fresh, delicately flavored fish.
Provided by Dorothy Lee
Yield Serves 4
Number Of Ingredients 8
Steps:
- Wash and clean tung ku. Soak in hot water for 20 minutes until softened. Drain and save 1 tablespoon of the liquid. Remove stem and cut into shreds.
- Scale and clean fish. Keep the head and tail on if you want to serve the fish real Chinese style. Be sure fish is at room temperature. Cut slashes on 45 angle at inch intervals on both sides. Rub the fish both inside and outside with salt. Cut ham, bamboo shoot, scallions and ginger into fine shreds. Place fish on a serving plate or Pyrex plate. Spread tung ku, bamboo shoot , scallion, ginger and ham shreds over fish. Mix sherry with 1 tablespoon tung ku liquid and pour over fish. Steam over vigorously boiling water for 10 minutes. Test the meat in slashes. If meat flakes from the bone, it's done. Otherwise steam 5 more minutes. Garnish with Chinese parsley.
QUICK STEAMED RED SNAPPER (SEAFOOD)
Excellent for microwave preparation. If you don't have a steamer, it's easy to make one. Use your vegetable steamer or cooling rack in a frypan.
Provided by Sheila in Alaska
Categories Orange Roughy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine soy sauce, sugar, ginger, garlic, pepper and salt.
- Arrange fish on steaming rack.
- Brush fish with soy-ginger mixture.
- Place rack over boiling water.
- Cover.
- Steam 10 minutes or until fish flakes when tested with a fork.
- Brush occasionally with soy-ginger mixture.
Nutrition Facts : Calories 161.6, Fat 2, SaturatedFat 0.4, Cholesterol 53.2, Sodium 388.8, Carbohydrate 3.8, Fiber 0.1, Sugar 3.2, Protein 30.3
STEAMED WHOLE FISH
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes.
- Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point).
- About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar.
- Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately.
PLATE-STEAMED RED SNAPPER
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.
- Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.
- Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.
- Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.
- Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.
STEAMED SEA BASS
Number Of Ingredients 9
Steps:
- Slash fish crosswise 3 times on each side. Mix gingerroot, vegetable oil, bean sauce, garlic, salt, soy sauce and sesame oil rub cavity and outside of fish with mixture. Cover and refrigerate 40 minutes.Cut green onions into 2-inch pieces shred pieces lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl.Place fish on heatproof plate. Place plate on rack in steamer cover and steam over boiling water until fish flakes easily with fork, about 15 minutes. (Add boiling water if necessary.) Garnish with green onions.2 servings**This recipe is an excellent one for the microwave. Place fish on microwavable platter. Cover tightly with plastic wrap, folding one corner back to allow steam to escape. Microwave on high (100%) 2 minutes. Rotate platter ½ turn. Microwave 2 minutes or until fish flakes easily with a fork. Garnish with green onions and it is ready to serve.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHINESE STEAMED SEA BASS
A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian Chinese
Time 33m
Yield 2
Number Of Ingredients 7
Steps:
- Season sea bass with salt.
- Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
- Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
- Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g
STEAMED SEA BASS WITH SHREDDED PORK
Sea bass are generally found swimming in the tanks of Chinatown fish markets. They are usually small because the fishmongers also sell to restaurants, which typically like to steam the larger fish. Steaming, as I have noted, is the preferred way for cooking whole live fish. But if you are unable to find a live fish, fresh flounder, sole, or red snapper will do nicely for this recipe.
Provided by Eileen Yin-Fei Lo
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. Make sure the fishmonger has removed all of the scales, gills, viscera, and membranes from the fish. Rinse the fish well inside and out, then dry well. Place in a steamproof dish.
- 2. To make the marinade, in a small bowl, mix together all of the ingredients. Sprinkle the marinade evenly on the inside and outside of the fish.
- 3. In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar. Sprinkle the mixture over the fish, and let rest for 10 minutes.
- 4. Prepare a wok for steaming using a cake rack (place a cake rack over boiling water in a wok), place the dish with the fish on the rack, cover, and steam for 12 to 15 minutes, or until a chopstick slides easily into the flesh of the fish.
- 5. Turn off the heat. Pour the onion oil over the fish and sprinkle with the scallions. Remove the dish from the wok, and serve the fish in its cooking dish.
STEAMED STRIPED BASS
The fish and shitake mushrooms are steamed in the bottom basket, where the haet is stronger. Edamame (green soy beans), which just need to be heated through, can go in the top tier. This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.
- Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure water doesn't completely evaporate. Sprinkle edamame with salt. Serve in baskets.
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- Peel and finely chop the ginger, then pick the coriander leaves and finely slice the stalks.Mix the spring onions, chilli, ginger, coriander stalks and most of the leaves together on a board, then stuff and push into the cavity and scores in the fish.
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